CN104837354B

CN104837354B - Method for producing chocolate-based food having excellent heat resistance

Info

Publication number: CN104837354B
Application number: CN201380061233.6A
Authority: CN
Inventors: 金田安史; 大坪信宏; 森川和季; 诺维昂特·德利; 弗朗西斯卡·克拉拉
Original assignee: Fuji Oil Co Ltd
Current assignee: Fuji Oil Co Ltd
Priority date: 2012-12-17
Filing date: 2013-12-09
Publication date: 2020-10-27
Anticipated expiration: 2033-12-09
Also published as: KR101747706B1; KR20150073198A; CN104837354A; WO2014097917A1; JPWO2014097917A1; JP5954436B2

Abstract

The present invention provides a method for producing a chocolate-based food having heat resistance of 35 to 90 ℃, for example, in a temperature range exceeding the melting point of an oil or fat in chocolate, having a smooth texture inherent in chocolate from the surface of chocolate to the interior of chocolate, and having excellent mouth solubility and flavor, without performing heat treatment or baking for imparting heat resistance to chocolate. A chocolate-based food having excellent heat resistance and soft texture and having a temperature range exceeding the melting point of fat in chocolate-based foods is obtained by coating or placing chocolate-based foods containing a specific amount of milk powder or milk powder and glucose in contact with a food or food material having a water activity of 0.4 to 0.95, and then cooling and solidifying the food or food material.

Description

Method for producing chocolate-based food having excellent heat resistance

Technical Field

The present invention relates to a method for producing a chocolate-based food having excellent heat resistance.

Background

Chocolate and chocolate contain fine particles such as cocoa solids, milk powders and sugars as other raw materials dispersed in a continuous phase of fat and oil, and therefore solidification and melting behaviors of chocolate and chocolate depend on physical properties of fat and oil. Typical fats and oils used in chocolate are cocoa butter, which rapidly melts at around body temperature and exhibits excellent mouth solubility because of its melting point of about 33 ℃, while at temperatures exceeding 35 ℃, almost all of the fats and oils melt and lose heat resistance, resulting in problems such as surface stickiness, adhesion to each other, and loss of shape retention.

In order to prevent the above problems, various fats and oils having a melting point of 34 to 42 ℃ such as a cocoa butter improving fat and a cocoa butter substitute fat are used as the fat and oil substituting for cocoa butter, but even when the above fats and oils are used, the limit of heat resistance of chocolate products is about 38 ℃, and the problem is that the melt-in-the-mouth property of chocolate products using fats and oils having a melting point of not less than body temperature is greatly lowered, and the taste is low.

As described above, the use of chocolate is greatly restricted in the japanese market in summer and in the market in which heat resistance exceeding 40 ℃ is required in countries in tropical regions, and there is a high demand for heat-resistant chocolate having high palatability that combines heat resistance and mouth solubility.

In order to meet the above demand, various proposals have been made on chocolate having excellent heat resistance. Patent document 1 is a method of: a method in which a part or all of granulated sugar is replaced with one or more of sugar substitutes such as crystalline glucose, fructose, crystalline sorbitol, powdered syrup, and powdered hydrogenated syrup, and the resulting mixture is adjusted to form a chocolate dough, and the chocolate dough is molded and then cured by heating at 80 ℃ or higher for several seconds to several tens of minutes; also disclosed is an oily snack which is not sticky even at 40-90 ℃ above the melting point of a fat or oil.

Patent document 2 relates to a method for producing a confectionery excellent in heat resistance, which comprises subjecting a fat-based confectionery dough containing fats and sugars as main components and having a moisture content of 3% or less to moisture absorption and baking, and relates to a confectionery excellent in heat resistance without losing the original texture and the heat resistance of the fat-based confectionery dough and causing stickiness and adhesion of surfaces thereof.

Patent document 3 is a method for producing a composite snack having improved heat resistance by placing or depositing chocolate on a water-containing food material and baking the chocolate. The method is a method of imparting heat resistance to a chocolate after baking by transferring moisture from a water-containing food material to a chocolate dough and/or a chocolate instead of the method of making the surface of a fat-and-oil snack dough to absorb moisture of patent document 2.

Documents of the prior art

Patent document

Patent document 1: japanese laid-open patent publication No. 52-148662

Patent document 2: japanese patent No. 4126838

Patent document 3: japanese laid-open patent publication No. 2001-333697

Disclosure of Invention

The method of patent document 1 is a method capable of surely imparting heat resistance, but has a problem that the texture is hard and dry and the original smooth texture and texture of chocolate cannot be obtained, and further, a heat curing step which is not used in a usual chocolate-like production process must be added. In addition, there are the following problems: when a chocolate-based material is produced by replacing a part or all of granulated sugar with sugar substitutes, pulverization by a refiner such as a roll is not easy to proceed, and therefore, the material is difficult to be micronized, resulting in a rough texture, and in a kneading step of the chocolate-based material, clumps (coarse particles) are formed due to aggregation, and the viscosity of the material increases, which is not a practical method in nature.

In the method of patent document 2, in order to make the surface of the chocolate absorb moisture, a complicated step of spraying or applying water or water containing saccharides to the surface of the chocolate after molding the chocolate is required. Further, there are problems that a baking step is required after moisture absorption, and that the taste of the chocolate surface becomes hard depending on the degree of moisture absorption and baking, and the original soft taste of the chocolate cannot be obtained.

The method of patent document 3 uses the transfer of water from the water-containing food material to the chocolate dough and/or the chocolate, and thus eliminates the labor of absorbing moisture in the chocolate, but still has the problem that a step of baking the chocolate after it is placed on the water-containing food material is necessary, and the problem that the original flavor of the chocolate is slightly reduced by baking.

As described above, in the conventional method for producing heat-resistant chocolate, a heating step and a baking step are necessary in order to impart heat resistance, and in the production of a usual composite snack using chocolate, for example, a composite snack of enrobed chocolate and baked snack, the heating step and the baking step need to be added. In addition, there are problems as follows: the chocolate surface becomes hard through the heating treatment process and the firing process, the chocolate tastes hard and dry, and the chocolate flavor is reduced.

As described above, there has not been obtained a chocolate which does not require a heat treatment step or a baking step for imparting heat resistance and exhibits the smooth texture, meltability in the mouth and flavor inherent in chocolate from the surface to the inside of chocolate, and there has been a demand for a method for producing a heat-resistant chocolate which achieves heat resistance and excellent texture, meltability in the mouth and flavor.

The purpose of the present invention is to provide a chocolate which does not require a heat treatment step or a baking step for imparting heat resistance, has a temperature range exceeding the melting point of an oil or fat in the chocolate, for example, has heat resistance of 35 to 90 ℃, and shows the original smooth texture, mouth solubility and flavor of chocolate from the surface of the chocolate to the interior of the chocolate, and a method for producing the same. Further, it is intended to provide a method for producing a chocolate-based dough having a specific viscosity range which is free from the problems of difficulty in micronization in the production of a chocolate-based dough, free from the problems of clumping and rise in dough viscosity and has coating suitability, and a method for producing a heat-resistant chocolate-based food using the dough.

As a result of intensive studies to solve the above problems, the present inventors have found that a chocolate material containing specific amounts of milk powder, glucose and lecithin can be coated or placed on a food or a food material having a water activity of 0.4 to 0.95 and then solidified by cooling, and that a chocolate having a heat resistance of, for example, 35 to 90 ℃ exceeding the melting point of fat and oil, and having a smooth texture inherent to chocolate from the surface of chocolate to the inside of chocolate, and excellent in mouth solubility and flavor can be produced without subjecting the chocolate material to heat treatment or baking, and have completed the present invention. In addition, as long as the chocolate-based dough of the present invention is used, the problem of difficulty in micronization, occurrence of clumping, and increase in dough viscosity in the preparation of the chocolate-based dough does not occur, and a specific viscosity having coating suitability can be prepared as the dough viscosity.

Namely, the present invention relates to:

(1) a process for producing a chocolate-based food, characterized by bringing a chocolate containing 3 to 35 wt% of a milk powder into contact with a food or a food material having a water activity of 0.4 to 0.95.

(2) The process for producing a chocolate-based food according to (1), wherein the milk powder is 1 or 2 or more selected from whole milk powder, skim milk powder, cream powder, whey powder, buttermilk powder, sweetened milk powder and modified milk powder.

(3) The process for producing a food using chocolate according to (1) or (2), wherein the content of lactose contained in the powdered milk is 2 to 14% by weight based on the weight of the chocolate.

(4) The process for producing a food product from a chocolate according to any one of (1) to (3), wherein the chocolate further contains 5 to 30% by weight of glucose.

(5) The process for producing a food product from a chocolate according to any one of (1) to (3), wherein the chocolate further contains 8 to 20% by weight of glucose.

(6) The process for producing a food product from a chocolate according to any one of (1) to (5), wherein the lecithin content of the chocolate is 0.4% by weight or less.

(7) The process for producing a food product from a chocolate according to any one of (1) to (5), wherein the lecithin content of the chocolate is 0.1 to 0.3% by weight.

(8) The process for producing a food using chocolate according to (6) or (7), wherein the chocolate dough has a viscosity of 2000 to 20000cP at 45 ℃.

(9) The process for producing a chocolate-based food product according to any one of (1) to (8), wherein the food product or food material has a water activity of 0.55 to 0.95.

(10) The process for producing a chocolate-based food product according to any one of (1) to (8), wherein the food product or food material has a water activity of 0.7 to 0.95.

According to the present invention, it is possible to produce chocolate having heat resistance of 35 to 90 ℃, for example, in a temperature range exceeding the melting point of fat in chocolate without heat treatment or baking for imparting heat resistance to chocolate, and having excellent smooth texture, mouth solubility and flavor inherent in chocolate from the surface of chocolate to the inside of chocolate. Further, a specific viscosity having coating suitability can be prepared as a billet viscosity without the problem of difficulty in forming fine particles in the preparation of chocolate-based billets and without the problems of clumping and increase in billet viscosity.

Detailed Description

The present invention will be described in detail below.

The chocolate of the present invention is a substance having a continuous phase of fat and oil, and examples thereof include chocolate and chocolate-like food. Chocolate includes "Chocolate material" and "quasi-Chocolate material" according to "Fair Competition agreement on the Show of Chocolate type" (sho and 29.3.46, 16 th bulletin of the japanese Fair trade commission), and is a product obtained by using cocoa mass, cocoa butter, cocoa powder, and sugar prepared from cocoa beans as raw materials, and if necessary, adding other edible fats and oils, dairy products, flavors, and the like, and passing through a usual Chocolate production process.

The chocolate-like food is obtained by replacing a part or all of cocoa butter with other fats and oils (fats and oils rich in 1, 3-saturated and 2-unsaturated triglyceride type fats and oils called CBE, lauric acid type hard butter called CBS, high-elaidic acid type and low-trans-acid non-lauric acid type hard butter called CBR, and mixed oils of various fats and oils having high melting point to low melting point and liquid oils used depending on the application for coating snacks, breads and cold snacks) for the purpose of improving physical properties, saving production cost, and the like.

As the chocolate-based raw material of the present invention, any component used in usual chocolate-based raw materials such as cocoa mass, cocoa powder, sugar, milk powder, fats and oils, emulsifier, flavor, flavoring agent, coloring agent, and the like can be used.

The chocolate of the present invention contains milk powder or milk powder and glucose as essential components, and contains granulated sugar or the like as other saccharides, if necessary. The milk powder in the present invention refers to milk powder specified in provincial guidelines such as milk, and includes whole milk powder, skim milk powder, cream powder, whey powder, buttermilk powder, sweetened milk powder, and modified milk powder, which are obtained from raw milk, cow milk, and in particular cow milk. The chocolate of the present invention preferably contains 3 to 35 wt% of 1 or more selected from the group consisting of the milk powders. If the milk powder content is less than 3 wt%, heat resistance in a temperature range exceeding the melting point of fat in chocolate cannot be obtained after contact of chocolate with food or food material having a water activity of 0.4 to 0.95, and the chocolate surface becomes sticky and adheres to fingers, which is not preferable. On the other hand, if the amount exceeds 35% by weight, it is not preferable because micronization during the production of the chocolate-based dough becomes difficult, and the viscosity of the dough after production increases, making the subsequent molding and coating operations difficult.

The content of lactose contained in the chocolate-based product of the present invention is preferably 2 to 14% by weight, more preferably 3 to 10% by weight, and most preferably 4 to 8% by weight, based on the weight of the chocolate-based product. If the lactose content is less than 2 wt%, heat resistance at a temperature exceeding the melting point of fat in chocolate cannot be obtained after chocolate is contacted with food or food material having a water activity of 0.4 to 0.95, and the chocolate surface is sticky and adheres to fingers, which is not preferable. If the amount exceeds 14% by weight, the pulverization of the chocolate dough becomes difficult, and the viscosity of the dough after the preparation increases, making the subsequent molding and coating operations difficult.

As glucose to be used in combination with the milk powder of the present invention, anhydrous glucose and glucose monohydrate can be used. When anhydrous glucose is used, the amount is preferably 5 to 30% by weight, more preferably 8 to 20% by weight, and most preferably 8 to 15% by weight. When glucose monohydrate is used, the amount is preferably 5 to 30% by weight, more preferably 8 to 15% by weight, and most preferably 8 to 10% by weight. In any case, if the water activity of the food or food material contacting chocolate is less than 0.55 below the lower limit, sufficient heat resistance cannot be obtained, and if the water activity exceeds the upper limit, micronization during the production of chocolate dough becomes difficult, and the dough viscosity increase after production becomes remarkable, which is not preferable. In order to achieve both heat resistance and viscosity within an allowable range, anhydrous glucose and glucose monohydrate may be suitably used in combination in an amount of 5 to 30 wt% of glucose.

The chocolate of the present invention preferably contains the above milk powder or the milk powder and glucose as essential components, and the lecithin content is limited. The content of lecithin is preferably 0.4 wt% or less, more preferably 0.1 to 0.3 wt%, and most preferably 0.1 to 0.2 wt%. When the lecithin content is less than 0.1 wt%, the viscosity of the chocolate dough becomes too high, and molding (molding) and coating work of the chocolate becomes difficult, and therefore it is preferable to add polyglycerol polyricinoleate (hereinafter abbreviated as PGPR) as a viscosity modifier. Conversely, if the lecithin content exceeds the upper limit, the heat resistance of the chocolate after contact with the food or food material having a water activity of 0.4 to 0.95 decreases, and it becomes difficult to obtain the desired heat resistance at a temperature exceeding the melting point of the fat or oil in the chocolate, which is not preferable. In order to adjust the viscosity of the chocolate-based dough, the chocolate-based dough preferably contains 0.1 to 0.5 wt% of PGPR, more preferably 0.1 to 0.3 wt%, and most preferably 0.1 to 0.2 wt%, in addition to lecithin. The inclusion of PGPR in addition to lecithin has an advantage of reducing the viscosity of the chocolate-based dough. That is, when lecithin alone is used to obtain the intended heat resistance of 40 ℃ or higher, the viscosity of the chocolate-based dough needs to be set high, and the molding and coating operations tend to be difficult. When the content of PGPR is less than the lower limit, the effect of reducing the viscosity of the chocolate mass is insufficient, and on the contrary, even when the content exceeds the upper limit, a higher viscosity reducing effect cannot be obtained.

The viscosity of the chocolate-based dough of the present invention depends on the use after the dough preparation, but the measured value of the viscosity after the fat in the dough is completely melted and then the temperature is adjusted to 45 ℃ is preferably 2000 to 20000 cP. If the billet viscosity exceeds 20000cP, molding (molding) and coating work of chocolate are difficult, which is not preferable. When the chocolate is used for coating baked confectionery and bread, the viscosity measured value of the grease in the dough after being completely melted and then adjusted to 45 ℃ is preferably 2000 to 10000cP, and more preferably 3000 to 8000 cP. If the viscosity of the dough is less than 2000cP, the coating thickness of chocolate becomes too thin and penetrates through the substrate, resulting in a problem of reduced chocolate flavor, whereas if it exceeds 10000cP, the coating thickness becomes too thick, and the viscosity may further increase during the retention time before coating, which is not preferable.

As the fat or oil to be blended with the chocolate composition of the present invention, cocoa butter and various vegetable fats and oils can be used, and so-called hard butter having a melting point of 30 to 40 ℃ which is appropriate in hardness at room temperature and excellent in mouth solubility is preferable, and trans-acid type hard butter using elaidic acid as a constituent fatty acid; low trans acid non-lauric acid type hard butter prepared by using SSO (1, 2-distearic acid-3-oleic acid glyceride), PSO (1-palmitic acid-2-stearic acid-3-oleic acid glyceride) and PPO (1, 2-dipalmitoyl acid-3-oleic acid glyceride) which are asymmetric triglycerides as main triglycerides and mixing partially symmetric triglycerides, a small amount of triglycerides containing trans fatty acids, and saturated triglycerides; non-tempering (No-tempering) type oils and fats such as lauric acid type hard butter; temperature-regulating oils such as cacao butter and cacao butter substitute. In addition, processed fats and oils obtained by solidifying, fractionating, transesterifying, or the like of fats and oils can be used. Examples of the raw material include vegetable oils and fats such as rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok seed oil, sesame oil, evening primrose oil, palm oil, shea butter, saruoshu seed oil, cocoa butter, coconut oil, and palm kernel oil, and processed oils and fats obtained by solidifying, fractionating, and transesterifying these oils and fats.

The chocolate-based food product of the present invention retains heat resistance in a temperature range exceeding the melting point of the fat or oil in chocolate, but when the product temperature of chocolate is lowered to 30 ℃ or lower in the case of distribution or storage in a temperature range of 40 to 90 ℃, for example, the surface of chocolate may be whitened by bloom (bloom), and in such a case, it is preferable to blend any of so-called non-tempering hard butters such as trans-acid type hard butter in which elaidic acid is a constituent fatty acid, low-trans-acid non-lauric acid type hard butter, and lauric acid type hard butter into the hard butter.

The chocolate of the present invention may further contain ingredients such as cocoa mass, cocoa powder, soybean milk powder, concentrated soybean protein, isolated soybean protein, soybean whey, coffee, vanilla (vanillia), caramel (carame), fruit, nut, and fruit powder and dried fruit, flavor such as vanilla (mint), flavor such as vanilla flavor, caramel flavor, nut, grain, puffed material, fruit, cream, or a mixture thereof, and other edible ingredients. The coloring agent, the flavoring agent, and the flavor are not limited to the above components, and any components known to those skilled in the art may be used.

The emulsifier other than lecithin and PGPR can be used as appropriate within a range that combines the viscosity of chocolate-based dough and the heat resistance after heat treatment. For example, sucrose fatty acid esters, sorbitan fatty acid esters, polyglycerol fatty acid esters, fractionated lecithin, ammonium phosphate, and the like can be used. The purpose of the use is to suppress blooming (bloom), prevent sand (graining), and the like as a measure against exposure to a high temperature of not less than the melting point of the oil or fat during storage and transportation.

The chocolate-based dough of the present invention can be produced by a conventional production method such as the following conventional method. Adding melted cocoa mass, oil and fat, and emulsifying agent such as lecithin and PGPR into solid powder material such as cocoa powder, sugar and milk powder, and mixing with HOBART mixer to obtain pasty material with oil and fat content of 20-30 wt%. The obtained billet is micronized by a refiner such as a roll to form smooth particles having an average particle diameter of 15 to 30 μm. Then, the mixture is ground (stirred, mixed) while being kept at 40 to 70 ℃ to form a smooth paste, and then oils and fats, emulsifiers, flavors and the like are further added thereto and mixed to obtain a predetermined chocolate dough. Note that if the milling temperature exceeds 80 ℃, the viscosity of the chocolate dough increases significantly, and therefore the chocolate dough of the present invention is preferably milled at 40 to 70 ℃.

In the above-mentioned production of chocolate-based dough, the micronization by a refiner or the like is preferably carried out to have an average particle diameter of 15 to 30 μm, more preferably 18 to 25 μm, and most preferably 18 to 22 μm, and if it exceeds 30 μm, the resultant chocolate-based dough will have a rough texture, which is not preferable. In addition, if the viscosity of the billet increases in the grinding step, the following problems occur: the resulting chocolate-like dough tends to be caked or adhere to the wall surface of the mixer, and therefore, it takes a long time to form a smooth paste, or the viscosity of the chocolate-like dough finally obtained is too high, which may hinder the subsequent molding step. Therefore, it is important to set a recipe for a chocolate-based dough in which the viscosity of the dough increases within an allowable range in the grinding step. The formula of the chocolate-like blank of the present invention meets the above formula settings.

The moisture content of the chocolate dough of the present invention is preferably 2 wt% or less, and more preferably 1 wt% or less. If the water content exceeds the upper limit, the above-mentioned problems of viscosity increase and occurrence of coagulum in the preparation of a dough tend to occur, and therefore, this is not preferable. The fat component of the chocolate dough of the present invention is preferably 25 to 45 wt%, more preferably 30 to 40 wt%, and most preferably 32 to 38 wt%. If the fat or oil content is less than 25% by weight, the smooth texture of the chocolate tends to be impaired, resulting in a crunchy texture, or the chocolate tends to have a sticky physical property due to moisture absorption by sugar depending on the storage environment, which is not preferable. Further, if the fat or oil content exceeds 45% by weight, the oil (oil off) on the surface of the chocolate becomes remarkable, which is not preferable.

The food using chocolate of the present invention is obtained by bringing the chocolate into contact with a food or a food material having a water activity of 0.4 to 0.95. By contacting with the food or food material, the contacted chocolate can have heat resistance such that the surface of the chocolate is not sticky, the chocolate does not stick to each other, and the chocolate does not lose its shape in a temperature range of 35 to 90 ℃, for example, at a temperature equal to or higher than the melting point of the fat in the chocolate, and has excellent smooth texture, mouth solubility, and flavor inherent to the chocolate from the surface of the chocolate to the inside of the chocolate.

The chocolate-based food product of the present invention is a chocolate-based food product such as baked confectionery or bread coated or placed with chocolate by holding the chocolate-based dough prepared by the above method at a temperature not lower than the melting point of the fat in chocolate, for example, 40 to 60 ℃ for 30 minutes or more to melt it, then contacting the chocolate-based dough with a food or food material such as baked confectionery or bread by a coating or placing method, and finally cooling the resulting product to solidify the fat in chocolate. The reason why the chocolate using the chocolate-based food of the present invention exhibits excellent heat resistance is not yet determined, and it is considered that the heat resistance is also exhibited at 35 to 90 ℃ which is a temperature range at which fat in chocolate-based foods melts, since moisture is transferred from the food or food material having a water activity of 0.4 to 0.95 to the chocolate in contact with the food or food material, and lactose, milk protein, and glucose in milk powder present in chocolate-based foods absorb moisture to form a glassy structure. The cooling after contact with the food or food material may be performed by cooling with a refrigerator at 0 to 15 ℃, cooling with cold air in a cooling tunnel, or cooling with room temperature of 30 ℃ or lower.

The water activity of the food or food material used in the present invention is preferably 0.4 to 0.95, more preferably 0.55 to 0.95, and most preferably 0.7 to 0.95. If the water activity is less than 0.4, the heat resistance of the chocolate after contact with the chocolate becomes insufficient, which is not preferable. When the water activity exceeds the upper limit, the degree of water transfer becomes too large, and the chocolate which has been brought into contact with the chocolate flows into a sweet (ganache) state, and the heat resistance is lost, which is not preferable. When the chocolate contains not less than 2% by weight of lactose in the milk powder based on the chocolate and does not contain glucose, the water activity of the food or food material to be contacted is preferably 0.7 to 0.95. If the amount is less than 0.7, the heat resistance may be insufficient. When the chocolate contains lactose in a milk powder at 2 wt% or more and glucose at 5 wt% to less than 8 wt% based on the chocolate, the water activity of the food or food material to be contacted is preferably 0.55 to 0.95. If the amount is less than 0.55, the heat resistance may be insufficient. Further, when the chocolate contains lactose in a milk powder at 2 wt% or more and glucose at 8 wt% or more relative to the chocolate, the water activity of the food or food material to be contacted is preferably 0.4 to 0.95. If the amount is less than 0.4, the heat resistance may be insufficient.

The food or food material used in the present invention is not particularly limited as long as the water activity is 0.4 to 0.95, and examples thereof include dried fruits such as grapes and papayas, pancakes, muffins, toffees, fruit pastes, jelly beans, dried snacks having a water content of 7 to 21 wt%, sugared chestnuts, cupcakes, donuts, pound cakes, butter cakes, sponge cakes, waffles, and other semi-raw snacks having a water content of 14 to 44 wt%, puddings, jelly, and other dessert snacks having a water content of 65 to 75 wt%, donuts, pies, Danish pastries (Danish), snack bread, french baguette, rolls, and other breads having a water content of 20 to 45 wt%.

Examples

The examples are described below. In each example, "%" and "part(s)" are based on weight.

The average particle size, viscosity, and appearance of a coagulum of the chocolate dough prepared in each example were measured or confirmed by the following methods.

(average particle diameter)

Chocolate (not satisfying the condition that the oil content is less than 50%, the chocolate is diluted with liquid oil to prepare oil content of 50-60%) is attached to a measuring surface of a micrometer (product name of "digital standard external micrometer MDC-25 PJ", manufactured by Mitutoyo Co., Ltd.), the measuring surfaces are attached to each other, and the particle size is measured in a state that the chocolate is exposed from the measuring surface. The particle size was measured 5 times, and the average of the 3 measurements excluding the maximum and minimum values was defined as the average particle size.

(viscosity)

The chocolate product temperature was adjusted to 45 ℃ and measured with a BM type viscometer (manufactured by Tokyo Mekko Co., Ltd.) at a speed of 10 rpm with a spindle 3 at a value of 10000cP or less, and at a speed of 12rpm with a spindle 4 at a value of more than 10000 cP.

(confirmation of clot)

After completion of the stirring, 1.5Kg of the chocolate dough was passed through a 100 mesh sieve, and the presence or absence of particulate matter on the sieve was visually checked. The product was acceptable when there was no granular material, and was not acceptable when there was granular material.

The heat resistance, texture and flavor of the chocolate using the prepared chocolate-based food were evaluated according to the following criteria.

(evaluation of Heat resistance)

Keeping chocolate blank at 45 deg.C for more than 30 min, coating melted blank on surface of food or food raw material, standing at 20 deg.C for one night, and cooling to solidify. The cooled and solidified chocolate-based food was sealed in a hem bag (gadget bag), stabilized at 20 ℃ for 3 days, and then placed in a thermostatic bath at 40 ℃ for 7 days, and then the surface of the chocolate was touched with a hand to confirm whether the chocolate was attached to a finger, whether oil was released, and whether the chocolate was deformed. In addition, whether or not the chocolate was attached to the hemmed bag was confirmed.

(Heat resistance: attachment to fingers)

Very good: very good (no adhesion, oil, deformation to fingers)

O: good (oil slightly adheres to fingers, but no deformation)

And (delta): slightly poor (with adhesion to fingers, oil-out, but no deformation)

X: poor (severe adhesion to fingers and oil discharge, also deformation)

(Heat resistance: attachment to hemmed bag)

Very good: very good (no adhesion, oil and deformation to the folded edge bag)

O: good (oil slightly adheres to the hem bag, but no deformation)

And (delta): slightly bad (with adhesion to the folded bag, oil out, but no deformation)

X: poor (violent adhesion and oil output to the folded edge bag, also deformation)

Trial production example 1

7 parts of cocoa powder (oil content: 11%), 41.2 parts of granulated sugar, 11.4 parts of whole milk powder (lactose content: 39%), and 8 parts of glucose monohydrate (trade name: high mesh, available from San-ei Surrocheic Co., Ltd.) were weighed and mixed, and 3.4 parts of previously melted cocoa mass (oil content: 55%) and lauric acid type hard butter (trade name: PALKEAH, elevated melting point: 35 ℃ C., available from Doku Kogyo Co., Ltd.) were added to the mixture while stirring the mixture using a stirrer (AM 30 available from Aikoku Kogyo Co., Ltd.). The dough-like dough thus obtained was finely pulverized by a roll refiner ("Three-roll mill SDY-300" manufactured by BUHLER corporation) to obtain a roll sheet (roll flap). The obtained rolled sheet was stirred with a mixer (manufactured by Kagaku Kogyo Co., Ltd.) while keeping the temperature at 55 ℃ by stirring at a medium speed, together with 4 parts of PALKEAH, 0.2 part of lecithin and 0.15 part of PGPR (trade name: CRS75, manufactured by Sakazaku Kogyo Co., Ltd.). After the sheet was made into a slightly soft dough, 4 parts of palkenah was added under stirring to obtain a chocolate-based dough 1. The chocolate blank 1 had an average particle size of 20 μm, a viscosity of 5500cP and a water content of 0.8%, and was acceptable without causing coagulum. The lactose content of the chocolate-based biscuit 1 was 4.5%.

Example 1

The chocolate-based dough of trial example 1 was kept at 45 ℃ for 30 minutes to be melted, then dried papaya (water activity 0.46) was dipped in the chocolate-based dough 1, and the dipped dried papaya was taken out with a pair of tweezers and shaken for about 2 seconds to shake off the excess chocolate-based dough, thereby obtaining dried papaya coated with the chocolate-based dough. The obtained dried papaya was left at 20 ℃ for 1 night, filled in a hem bag, and stored at 20 ℃ for 3 days. After the bag was left in a thermostatic bath at 40 ℃ for 7 days, the bag was opened, and the heat resistance of the coated chocolate (adhesion to fingers and the inner surface of the bag) was evaluated, and it was found that the bag was not adhered to fingers at all, and hardly adhered to the bag.

Example 2

A chocolate-coated toffee was prepared in the same manner as in example 1, except that a toffee (water activity 0.56) was used instead of the dried papaya of example 1. Further, when the heat resistance of the coated chocolate was evaluated in the same manner as in example 1, the coated chocolate was not attached to fingers and a hem bag at all, and exhibited good heat resistance.

Example 3

A chocolate-coated cake with one side of the cake coated with chocolate was prepared in the same manner as in example 1, using a commercially available cake (water activity 0.79) instead of the dried papaya of example 1. Further, when the heat resistance of the coated chocolate was evaluated in the same manner as in example 1, the coated chocolate was not attached to fingers and a hem bag at all, and exhibited good heat resistance.

Example 4

Snack bread of coated chocolate type in which the upper surface of snack bread was coated with chocolate type was prepared in the same manner as in example 1 using commercially available snack bread (moisture activity 0.83) instead of the dried papaya of example 1. Further, when the heat resistance of the coated chocolate was evaluated in the same manner as in example 1, the coated chocolate was not attached to fingers and a hem bag at all, and exhibited good heat resistance.

Example 5

A commercially available bread roll (water activity 0.91) was used in place of the dried papaya of example 1 to prepare a coated chocolate-based bread roll whose upper surface was coated with chocolate-based compound in the same manner as in example 1. Further, when the heat resistance of the coated chocolate was evaluated in the same manner as in example 1, the coated chocolate was not attached to fingers, but was slightly attached to the hemmed bag.

Comparative example 1

Coated chocolate-like peanuts were prepared in the same manner as in example 1, using dried peanuts (water activity 0.34) instead of the dried papaya of example 1. Further, when the heat resistance of the coated chocolate was evaluated in the same manner as in example 1, the coated chocolate was strongly adhered to fingers and a hem bag, and the heat resistance was not achieved at all.

Comparative example 2

A coated chocolate-based bread having chocolate-based coated on one side of the top surface thereof was prepared in the same manner as in example 1, using commercially available bread (having a water activity of 0.96) instead of the dried papaya of example 1. Further, when the heat resistance of the coated chocolate was evaluated in the same manner as in example 1, the coated chocolate adhered to fingers and the hem bag, and the heat resistance was slightly insufficient.

Table 1 shows the evaluation results of chocolate-coated food products of examples 1 to 5 and comparative examples 1 to 2.

TABLE 1

	Food product	Water activity of food	Finger attachment	Hem bag attachment
					Example 1	Dried papaya	0.46	○	△～○
Example 2	Milk candy	0.56	◎	◎
					Example 3	Cake	0.79	◎	◎
Example 4	Snack bread	0.83	◎	◎
					Example 5	Bread roll	0.91	◎	○
Comparative example 1	Dried peanut	0.34	×	×
					Comparative example 2	Bread	0.96	△～○	△

As shown in Table 1, the coated chocolates of the chocolate-based food products of examples 1 to 5, in which the water activity of the food products was 0.46 to 0.91, exhibited excellent heat resistance at 40 ℃ exceeding the melting point of the fat in the chocolate-based food by 35 ℃. Coated chocolate products of dried peanuts having a low water activity of 0.34 did not exhibit heat resistance at all. Further, since coated chocolates of bread having a water activity of 0.96 are high in the degree of water transfer from bread, the coated chocolates flow into a sweet state and are still deficient in heat resistance. The chocolates of examples 1 to 5 had a smooth and good texture from the surface to the inside.

Trial production example 2

7 parts of cocoa powder (oil content: 11%), 55.6 parts of granulated sugar, and 5 parts of whole milk powder (lactose content: 39%) were measured and mixed, and 3.4 parts of previously melted cocoa mass (oil content: 55%) and 21 parts of lauric acid type hard butter (trade name: PALKENA H, melting point increased by 35 ℃ C., manufactured by NOISHI-YOU Co., Ltd.) were added to the mixture while stirring the mixture in a stirrer (AM 30 manufactured by Aikosha Co., Ltd.). The dough-like dough thus obtained was finely pulverized by a roll refiner ("Three-roll mill SDY-300" manufactured by BUHLER corporation) to obtain a roll sheet (roll flap). The obtained rolled sheet was stirred with a mixer (manufactured by Kagaku Kogyo Co., Ltd.) while keeping the temperature at 55 ℃ by stirring at a medium speed, together with 4 parts of PALKEAH, 0.2 part of lecithin and 0.15 part of PGPR (trade name: CRS75, manufactured by Sakazaku Kogyo Co., Ltd.). After the sheet was made into a slightly soft dough, 4 parts of palkenah was added under stirring to obtain a chocolate-based dough 2. The chocolate-based dough 2 had an average particle size of 19 μm, a viscosity of 6230cP, and a moisture content of 0.8%, and was acceptable without occurrence of coagulum. The lactose content of the chocolate-based biscuit 2 was 2%.

Trial production example 3

Chocolate-based slabs were prepared in the same manner as in test example 2 except that 5 parts of the whole milk powder of test example 2 were changed to 8 parts and 55.6 parts of granulated sugar were changed to 52.6 parts, to obtain chocolate-based slabs 3. The chocolate blank 3 had an average particle size of 19 μm, a viscosity of 5900cP and a moisture of 0.8%, and was acceptable without causing coagulum. The lactose content of the chocolate-like dough 3 was 3.1%.

Trial production example 4

Chocolate dough 4 was prepared in the same manner as in test example 2 except that 5 parts of whole milk powder in test example 2 was changed to 11.4 parts and 55.6 parts of granulated sugar was changed to 49.2 parts. The chocolate-based dough 4 had an average particle size of 19 μm, a viscosity of 4550cP and a moisture content of 0.8%, and was satisfactory because no coagulum occurred. The lactose content of the chocolate-like dough 4 was 4.5%.

Trial production example 5

Chocolate-based slabs were prepared in the same manner as in test example 2 except that 5 parts of whole milk powder in test example 2 were changed to 15 parts and 55.6 parts of granulated sugar were changed to 45.6 parts, to obtain chocolate-based slabs 5. The chocolate-based dough 5 had an average particle size of 19 μm, a viscosity of 4400cP, and a moisture content of 0.8%, and was satisfactory because no coagulum occurred. The lactose content of the chocolate-like dough 5 was 5.9%.

Trial production example 6

Chocolate-based slabs were prepared in the same manner as in test example 2 except that 5 parts of whole milk powder in test example 2 were changed to 30 parts and 55.6 parts of granulated sugar were changed to 30.6 parts, to obtain chocolate-based slabs 6. The chocolate-based dough 6 had an average particle size of 19 μm, a viscosity of 4000cP and a water content of 0.8%, and was acceptable without causing coagulum. The lactose content of the chocolate-like dough 6 was 11.7%.

Trial production example 7

Chocolate dough 7 was prepared by changing 11.4 parts of the whole milk powder of trial example 4 to 11.4 parts of glucose monohydrate "high mesh" and preparing the chocolate dough in the same manner as in trial example 4. The chocolate-based dough 7 had an average particle size of 21 μm, a viscosity of 5230cP and a moisture content of 0.8%, and was satisfactory because no coagulum occurred. The chocolate-like biscuit 7 is lactose free.

Trial production example 8

Chocolate dough 8 was prepared in the same manner as in test example 2 except that 5 parts of whole milk powder in test example 2 were changed to 2.5 parts and 55.6 parts of granulated sugar were changed to 58.1 parts. The chocolate blank 8 has an average particle size of 20 μm, a viscosity of 6160cP and a moisture of 0.8%, and is acceptable without coagulum. The lactose content of the chocolate-like dough 8 is 1%.

Example 6

The chocolate dough 2 of the trial example 2 was kept at 45 ℃ for 30 minutes to be melted, and then the top surface of a commercially available cake (water activity 0.79) was dipped in the chocolate dough 2, and the dipped cake was taken out and shaken for about 2 seconds to shake off the extra chocolate dough, thereby obtaining a cake coated with the chocolate dough. The obtained cake was left at 20 ℃ for 1 night, filled in a hem bag, and stored at 20 ℃ for 3 days. After the bag was placed in a thermostatic bath at 40 ℃ for 7 days, the bag was opened, and the heat resistance of the coated chocolate (adhesion to fingers and the inner surface of the bag) was evaluated.

Example 7

The chocolate-based dough 2 of example 6 was changed to the chocolate-based dough 3 prepared in the trial example 3, and a cake coated with the chocolate-based dough was obtained in the same manner as in example 6. When the heat resistance of the obtained cake-coated chocolate was evaluated in the same manner as in example 6, the cake-coated chocolate was not attached to fingers and a hem bag at all, and exhibited good heat resistance.

Example 8

The chocolate-based dough 2 of example 6 was changed to the chocolate-based dough 4 prepared in the trial example 4, and a cake coated with the chocolate-based dough was obtained in the same manner as in example 6. When the heat resistance of the obtained cake-coated chocolate was evaluated in the same manner as in example 6, the cake-coated chocolate was not attached to fingers and a hem bag at all, and exhibited good heat resistance.

Example 9

The chocolate-based dough 2 of example 6 was changed to the chocolate-based dough 5 prepared in the trial example 5, and a cake coated with the chocolate-based dough was obtained in the same manner as in example 6. When the heat resistance of the obtained cake-coated chocolate was evaluated in the same manner as in example 6, the cake-coated chocolate was not attached to fingers and a hem bag at all, and exhibited good heat resistance.

Example 10

The chocolate-based dough 2 of example 6 was changed to the chocolate-based dough 6 prepared in the trial example 6, and a cake coated with the chocolate-based dough was obtained in the same manner as in example 6. When the heat resistance of the obtained cake-coated chocolate was evaluated in the same manner as in example 6, the cake-coated chocolate was not attached to fingers and a hem bag at all, and exhibited good heat resistance.

Comparative example 3

The chocolate-based dough 2 of example 6 was changed to the chocolate-based dough 7 prepared in the trial example 7, and a cake coated with the chocolate-based dough was obtained in the same manner as in example 6. When the heat resistance of the cake-coated chocolate obtained in the same manner as in example 6 was evaluated, the heat resistance was insufficient because the chocolate adhered to fingers and a hem bag.

Comparative example 4

The chocolate-based dough 2 of example 6 was changed to the chocolate-based dough 8 prepared in the trial example 8, and a cake coated with the chocolate-based dough was obtained in the same manner as in example 6. When the heat resistance of the cake-coated chocolate obtained was evaluated in the same manner as in example 6, the cake-coated chocolate hardly adhered to the fingers, but it was confirmed that the cake-coated chocolate adhered to the hemmed bag and the heat resistance was slightly inferior.

Table 2 shows the evaluation results of the chocolate-coated cakes of examples 6 to 10 and comparative examples 3 to 4.

TABLE 2

	Whole milk powder content	Lactose content	Finger attachment	Hem bag attachment
					Example 6	5	2	◎	○
Example 7	8	3.1	◎	◎
					Example 8	11.4	4.5	◎	◎
Example 9	15	5.9	◎	◎
					Example 10	30	11.7	◎	◎
Comparative example 3	0	0	×	×
					Comparative example 4	2.5	1	○	△

As shown in Table 2, the cakes coated with the chocolates of examples 6 to 10, in which the whole milk powder content was 5 to 30% and the lactose content in the whole milk powder was 2 to 11.7%, exhibited excellent heat resistance. Comparative example 3 containing 11.4% glucose monohydrate without lactose in milk powder and milk powder, comparative example 4 containing 2.5% whole milk powder and 1% lactose in whole milk powder was poor in heat resistance. The chocolates of examples 6 to 10 had a smooth and good texture from the surface to the inside.

Trial production example 9

Chocolate dough 9 was prepared by preparing chocolate dough in the same manner as in test example 2, except that 11.4 parts of the whole milk powder of test example 4 was changed to 11.4 parts of cheese whey powder (trade name: DEMINAL50, manufactured by Frieslandcampina DOMO, lactose content: 79%). The chocolate-based dough 9 had an average particle size of 21 μm, a viscosity of 4700cP and a moisture content of 0.8%, and was acceptable without causing coagulum. The lactose content of the chocolate-like dough 9 was 9%.

Trial production example 10

Chocolate-based dough 10 was prepared in the same manner as in test example 2 except that 11.4 parts of the whole milk powder of test example 4 was changed to 11.4 parts of skimmed milk powder (lactose content: 53%). The chocolate-based dough 10 had an average particle size of 21 μm, a viscosity of 4600cP and a water content of 0.8%, and was acceptable without causing coagulum. The chocolate-based biscuit 10 had a lactose content of 6%.

Trial production example 11

Chocolate dough 11 was prepared in the same manner as in test example 2 except that 11.4 parts of the whole milk powder of test example 4 was changed to 11.4 parts of a lactose-free low-fat milk powder (trade name: Promilk85, manufactured by Ingredia, lactose content: 5.5%). The chocolate-based dough 11 had an average particle size of 201 μm, a viscosity of 4800cP, and a moisture content of 0.8%, and was acceptable without occurrence of coagulum. The lactose content of the chocolate-like dough 11 was 0.6%.

Example 11

The chocolate-based dough 2 of example 6 was changed to the chocolate-based dough 9 prepared in the trial example 9, and a cake coated with the chocolate-based dough was obtained in the same manner as in example 6. When the heat resistance of the chocolate-coated cake obtained was evaluated in the same manner as in example 6, the cake was not attached to fingers and a hem bag at all, and showed good heat resistance.

Example 12

The chocolate-based dough 2 of example 6 was changed to the chocolate-based dough 10 prepared in the trial example 10, and a cake coated with the chocolate-based dough was obtained in the same manner as in example 6. When the heat resistance of the chocolate-coated cake obtained was evaluated in the same manner as in example 6, the cake was not attached to fingers and a hem bag at all, and showed good heat resistance.

Comparative example 5

The chocolate-based dough 2 of example 6 was changed to the chocolate-based dough 11 prepared in the trial example 11, and a cake coated with the chocolate-based dough was obtained in the same manner as in example 6. When the heat resistance of chocolate-coated cakes obtained in the same manner as in example 6 was evaluated, the cakes adhered to fingers and a hem bag, and the heat resistance was lost.

Table 3 shows the evaluation results of the chocolate-coated cakes of examples 11 to 12 and comparative example 5.

TABLE 3

	Compounding raw materials	Lactose content	Finger attachment	Hem bag attachment
					Example 11	Whey powder	9	◎	◎
Example 12	Defatted milk powder	6	◎	◎
					Comparative example 5	Low-fat milk powder without lactose	0.6	○	△

As shown in table 3, the chocolates coated on cakes of examples 11 and 12, which contained 11.4% of cheese whey powder or skim milk powder, respectively, and 9% and 6% of lactose in the cheese whey powder or skim milk powder, respectively, exhibited excellent heat resistance. Comparative example 5, which contained a low fat milk powder with no lactose, was slightly less heat resistant. The chocolates of examples 11 and 12 had a smooth and good texture from the surface to the inside.

Trial production example 12

Chocolate dough 12 was obtained in the same manner as in test example 1 except that 8 parts of glucose monohydrate "high mesh" in test example 1 (containing 11.4% whole milk powder) was changed to 0 part and 41.2 parts of granulated sugar was changed to 49.2 parts. The chocolate-based dough 12 had an average particle size of 19 μm, a viscosity of 4550cP and a moisture content of 0.8%, and was satisfactory because no coagulum occurred. The lactose content of the chocolate-like biscuit 12 was 4.5%.

Trial production example 13

Chocolate dough 13 was obtained in the same manner as in test example 1 except that 8 parts of glucose monohydrate "high mesh" in test example 1 were changed to 2.5 parts and 41.2 parts of granulated sugar were changed to 46.7 parts. The chocolate blank 13 had an average particle size of 19 μm, a viscosity of 4830cP and a moisture of 0.8%, and was acceptable without causing coagulum. The lactose content of the chocolate-like biscuit 13 was 4.5%.

Trial production example 14

Chocolate dough 14 was obtained in the same manner as in test example 1 except that 8 parts of glucose monohydrate "high mesh" in test example 1 were changed to 5 parts and 41.2 parts of granulated sugar were changed to 44.2 parts. The chocolate-based dough 14 had an average particle size of 20 μm, a viscosity of 5020cP and a moisture content of 0.8%, and was satisfactory because no coagulum occurred. The lactose content of the chocolate-based biscuit 14 was 4.5%.

Trial production example 15

Chocolate dough 15 was obtained in the same manner as in test example 1 except that 8 parts of glucose monohydrate "high mesh" in test example 1 were changed to 12 parts and 41.2 parts of granulated sugar were changed to 37.2 parts. The chocolate dough 15 had an average particle size of 20 μm, a viscosity of 5670cP and a moisture of 0.8%, and was satisfactory because no coagulum was observed. The lactose content of the chocolate-based biscuit 15 was 4.5%.

Trial production example 16

Chocolate dough 16 was obtained in the same manner as in test example 1 except that 8 parts of glucose monohydrate "high mesh" in test example 1 were changed to 15 parts and 41.2 parts of granulated sugar were changed to 34.2 parts. The chocolate-based dough 16 had an average particle size of 22 μm, a viscosity of 5980cP and a moisture of 0.8%, and was acceptable without occurrence of coagulum. The lactose content of the chocolate-based biscuit 16 was 4.5%.

Example 13

The chocolate-based dough 12 of the prototype example 12 was kept at 45 ℃ for 30 minutes to be melted, and then the toffee (water activity 0.56) was dipped in the chocolate-based dough 12, and the dipped toffee was taken out with tweezers and shaken for about 2 seconds to shake off the extra chocolate-based dough, thereby obtaining a toffee coated with the chocolate-based dough. The obtained cream candy was left at 20 ℃ for 1 night, filled in a hem bag, and stored at 20 ℃ for 3 days. Then, after the bag was left in a thermostatic bath at 40 ℃ for 7 days together with the hemmed bag, the hemmed bag was opened, and the heat resistance of the coated chocolate-like product (adhesion to the fingers and the inner surface of the hemmed bag) was evaluated, and it was found that the chocolate-like product adhered to the fingers and the hemmed bag and slightly deteriorated in heat resistance.

Example 14

The chocolate-based dough 12 of example 13 was changed to the chocolate-based dough 13 of trial example 13, and a toffee coated with the chocolate-based dough was obtained in the same manner as in example 13. When the heat resistance of the resulting coated chocolate-based toffee was evaluated in the same manner as in example 13, it was confirmed that the coated chocolate-based toffee adhered to fingers and to a hem bag, and the heat resistance was slightly insufficient.

Example 15

The chocolate-based dough 12 of example 13 was changed to the chocolate-based dough 14 of trial example 14, and a toffee coated with the chocolate-based dough was obtained in the same manner as in example 13. When the heat resistance of the resulting coated chocolate-based toffee was evaluated in the same manner as in example 13, it was confirmed that the coated chocolate-based toffee was not attached to fingers but slightly attached to a hemmed bag.

Example 16

The chocolate-based dough 12 of example 13 was changed to the chocolate-based dough 15 of trial example 15, and a toffee coated with the chocolate-based dough was obtained in the same manner as in example 13. When the heat resistance of the resulting coated chocolate-based toffee was evaluated in the same manner as in example 13, no sticking to the fingers or the hem bag was observed, and excellent heat resistance was exhibited.

Example 17

The chocolate-based dough 12 of example 13 was changed to the chocolate-based dough 16 of the prototype example 16, and a toffee coated with the chocolate-based dough was obtained in the same manner as in example 13. When the heat resistance of the resulting coated chocolate-based toffee was evaluated in the same manner as in example 13, no sticking to the fingers or the hem bag was observed, and excellent heat resistance was exhibited.

Example 18

The cream candy (water activity 0.56) of example 13 was changed to a cake (water activity 0.79), and a cake coated with the chocolate-based dough 12 of the trial example 12 was obtained. When the heat resistance of the resulting coated chocolate-based cake was evaluated in the same manner as in example 13, the cake was not attached to fingers or a hem bag at all, and exhibited excellent heat resistance.

Example 19

The chocolate-based dough 12 of example 18 was changed to the chocolate-based dough 13 of trial example 13, and a cake coated with the chocolate-based dough 13 was obtained in the same manner as in example 18. When the heat resistance of the resulting coated chocolate-based cake was evaluated in the same manner as in example 18, the cake was not attached to fingers or a hem bag at all, and exhibited excellent heat resistance.

Table 4 shows the evaluation results of the coated chocolate-based creams and cakes of examples 13 to 19.

TABLE 4

	Glucose content	Water activity of food	Finger attachment	Hem bag attachment
					Example 13	0	0.56	△	△
Example 14	2.5	0.56	△～○	△
					Example 15	5	0.56	○	△～○
Example 2	8	0.56	◎	◎
					Example 16	12	0.56	◎	◎
Example 17	15	0.56	◎	◎
					Example 18	0	0.79	◎	○
Example 19	2.5	0.79	◎	◎

As shown in table 4, when the food water activity was 0.56, if 5% or more, preferably 8% or more of glucose was not contained in addition to 11.4% of the whole milk powder (4.5% of lactose in the whole milk powder), sufficient heat resistance could not be obtained. When the water activity of the food was 0.79, as shown in example 18, even when only 11.4% of the whole milk powder (4.5% of lactose in the whole milk powder) was contained, good heat resistance was obtained. The chocolates of examples 13 to 19 had smooth and good texture from the surface to the inside.

Trial production example 17

Chocolate dough 17 was obtained in the same manner as in test example 12 except that 0.2% of lecithin in test example 12 was changed to 0.3%. The chocolate-based dough 17 had an average particle size of 22 μm, a viscosity of 7200cP and a moisture of 0.8%, and was acceptable without causing coagulum. The lactose content of the chocolate-like dough 17 was 4.5%.

Trial production example 18

Chocolate dough 18 was obtained in the same manner as in test example 12 except that 0.2% of lecithin in test example 12 was changed to 0.4%. The chocolate dough 18 had an average particle size of 21 μm, a viscosity of 8800cP, and a moisture of 0.8%, and was acceptable without coagulum. The lactose content of the chocolate-based biscuit 18 was 4.5%.

Trial production example 19

Chocolate dough 19 was obtained in the same manner as in test example 12 except that 0.2% of lecithin in test example 12 was changed to 0.5%. The chocolate-based dough 19 had an average particle size of 21 μm, a viscosity of 12000cP and a moisture content of 0.8%, and was satisfactory because no coagulum occurred. The lactose content of the chocolate-like biscuit 19 was 4.5%.

Example 20

A cake coated with the chocolate-based dough 17 was obtained by using the chocolate-based dough 17 of the trial example 17 in place of the chocolate-based dough 2 of the trial example 2 of example 6. When the heat resistance of the resulting coated chocolate-based cake was evaluated in the same manner as in example 6, the cake was not attached to fingers or a hem bag at all, and exhibited excellent heat resistance.

Example 21

A cake coated with the chocolate-based dough 18 was obtained by using the chocolate-based dough 18 of the trial example 18 in place of the chocolate-based dough 2 of the trial example 2 of example 6. When the heat resistance of the resulting coated chocolate-based cake was evaluated in the same manner as in example 6, it was confirmed that the cake was not attached to fingers but slightly attached to the hemmed bag.

Example 22

A cake coated with the chocolate-based dough 19 was obtained by using the chocolate-based dough 19 of the trial example 19 in place of the chocolate-based dough 2 of the trial example 2 of example 6. When the heat resistance of the resulting coated chocolate-based cake was evaluated in the same manner as in example 6, it was confirmed that the cake did not adhere to fingers, but adhered to the hemmed bag, and the heat resistance was slightly insufficient.

Table 5 shows the evaluation results of the chocolate-coated cakes of examples 8 and 20 to 22.

TABLE 5

	Lecithin content	Lactose content	Finger attachment	Hem bag attachment
					Example 8	0.2	4.5	◎	◎
Example 20	0.3	4.5	◎	○
					Example 21	0.4	4.5	○	△～○
Practice ofExample 22	0.5	4.5	△～○	×～△

As shown in table 5, the content of lecithin tends to be low, and the heat resistance tends to be excellent, and is preferably less than 0.4%, more preferably 0.3% or less, and most preferably 0.2% or less. The chocolates of examples 8 and 20 to 22 had smooth and good texture from the surface to the inside.

Example 23

Coated chocolate-based bread with one side of the top surface coated with chocolate-based material was prepared in the same manner as in example 1, using chocolate-based dough 6 of trial example 6 (30% of whole milk powder, with a lactose content of 11.7% in whole milk powder) and commercial bread (with a water activity of 0.93). When the heat resistance of the chocolate coated bread prepared in the same manner as in example 1 was evaluated, it was revealed that the chocolate was not attached to fingers and was slightly attached to the hemmed bag.

Trial production example 20

Chocolate-based dough 20 was prepared in the same manner as in test example 1 by replacing the lauric acid type hard butter (trade name "PALKENA H") of test example 1 with a non-lauric acid type trans-acid type hard butter (trade name "MELANO H-1000", manufactured by NOISHI OIL CROSS CO., LTD.). The chocolate dough 20 had an average particle size of 20 μm, a viscosity of 5600cP, a water content of 0.8%, and was satisfactory because no coagulum occurred. The lactose content of the chocolate-based biscuit 20 is 4.5%.

Example 24

A coated chocolate-based cake coated on one side with the chocolate-based dough 20 was prepared in the same manner as in example 1 using a commercially available cake (water activity 0.79). Further, when the heat resistance of the coated chocolate was evaluated in the same manner as in example 1, the coated chocolate was not attached to fingers and a hem bag at all, and exhibited good heat resistance. Further, coated chocolate products have a smooth and pleasant texture from the surface to the inside.

Example 25

Chocolate dough 21 was prepared in the same manner as in test example 1, using 44.3 parts of granulated sugar, 22.2 parts of whole milk powder, 18.7 parts of cocoa butter, 14.5 parts of cocoa mass, 0.2 part of lecithin, and 0.15 part of PGPR. While stirring the chocolate dough 21 prepared in a state in which the product temperature was adjusted to 35 ℃,3 parts of a commercially available chocolate tempering SEED agent (product name "CHOCO SEED B", manufactured by shinko corporation) was added to 100 parts of the chocolate dough 21, and the mixture was dispersed. After stirring at 35 ℃ for 1 hour, a commercially available cake (water activity 0.79) was dipped on one side in the chocolate dough 21 and shaken for about 2 seconds to shake off the extra chocolate dough, thereby obtaining a cake coated with the chocolate dough 21. The obtained cake was left at 20 ℃ for 1 night, filled in a hem bag, and stored at 20 ℃ for 3 days. After the bag was left in a 37 ℃ thermostatic bath for 3 days, the bag was opened, and the heat resistance of the coated chocolate (adhesion to fingers and the inner surface of the bag) was evaluated, whereby it was found that the chocolate was not adhered to fingers at all, and hardly adhered to the bag. Further, the coated chocolate had a smooth and good texture from the surface to the inside. When the coated chocolate was cooled to 20 ℃ after confirmation of heat resistance and then observed for appearance, whitening due to blooming did not occur and good appearance was maintained.

Industrial applicability

According to the present invention, it is possible to produce a chocolate-based food having heat resistance in a temperature range exceeding the melting point of fat or oil, for example, 35 to 90 ℃ and having excellent smooth texture, meltability in the mouth and flavor inherent in chocolate from the surface of chocolate to the interior of chocolate without heat treatment or baking for imparting heat resistance to chocolate.

Claims

1. A method for producing a chocolate-based food, characterized by bringing a chocolate containing 3 to 35 wt% of a milk powder and 5 to 15 wt% of glucose and having a water content of 2 wt% or less into contact with a food having a water activity of 0.4 to 0.95.

2. The process for producing a chocolate-based food according to claim 1, wherein the milk powder is 1 or 2 or more selected from whole milk powder, skim milk powder, cream powder, whey powder and buttermilk powder.

3. The process for producing a chocolate-based food according to claim 1, wherein the powdered milk is powdered sweetened milk.

4. The process for producing a chocolate-based food according to claim 1, wherein the powdered milk is modified powdered milk.

5. The process for producing a chocolate-based food according to any one of claims 1 to 4, wherein the content of lactose contained in the powdered milk is 2 to 14% by weight based on the weight of the chocolate.

6. A process for producing a chocolate-based food according to claim 5 wherein the chocolate contains 8 to 15% by weight of glucose.

7. A process for producing a chocolate-based food product according to claim 5 wherein the lecithin content of the chocolate is 0.4% by weight or less.

8. The process for producing a chocolate-based food according to claim 5, wherein the lecithin content of the chocolate is 0.1 to 0.3% by weight.

9. The method for producing a chocolate-based food according to claim 5, wherein the chocolate has a dough viscosity of 2000 to 20000cP at 45 ℃.

10. The process for producing a chocolate-based food according to claim 5, wherein the food has a water activity of 0.55 to 0.95.

11. The process for producing a chocolate-based food according to claim 5, wherein the food has a water activity of 0.7 to 0.95.